Jalapeno Popper Mummies - cooking recipe

Ingredients

6 jalapeno peppers, cut in half through the stem and scooped clean
4 ounces cream cheese, room temperature
2 ounces grated monterey jack pepper cheese
2 ounces grated cheddar cheese
1/4 cup chopped scallion
3 slices bacon, crisped, drained and chopped (optional)
1 crescent roll dough
24 small candies, eyeballs
ranch dressing

Preparation

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine cream cheese, pepper jack cheese, cheddar cheese, scallions and salt.
Fill jalapeno halves with the cheese mixture, top each with bacon, and place on a plate or tray. Unroll the crescent rolls and pull apart into 4 rectangles. Pinch the diagonal perforation together and press lightly to make smooth. Cut each rectangle into 6 long strips.
Wrap 2 pieces of dough around each stuffed pepper, leaving room for the eyes. Place the wrapped peppers about 2 inches apart on prepared pan and bake until golden and puffed, about 13-15 minutes.
Remove poppers from oven and place 2 eyes on the opening towards the stem. Place on a platter and serve with ranch dressing.